Mediterranean Fish Dish Ideas/Help

Oven bake with a tomato sauce or mornay and a breadcrumb topping, shouldnt be too wet. Or no sauce at all and jazz it up with some fennel and orange, it really depends on what fish you had in mind.

ok....basics.....on site or off site? what kind of equipment is available.....time of day? rest of menu? budget range? or even more basic what was agreed upon?

You're in the catering thread....these are questions we ask prior to giving an informed professional response.

Honestly William with a 100 guest count you will likely have a handful that have gluten allergies....so I'd have bread on the side not as part of the dish.   I rifted yesterday on shrimp creole and made a "stew" with what was available. andouille, chopped clams, shrimp, fresh tomato sauce, celery/onions...no fennel though I'd have used it if available.  served with potato emmenthaler breaded croquettes....yum, first time to make them and they were wonderful.  

Anyway, seafood stew would work well.....the only thing that raises a red flag is making sure the shellfish/fish is not overcooked.

You don't state if money is an object so here is my favorite, Greek Mahimahi

• 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick), skinned
• 1 teaspoon black pepper, divided
• 1/2 teaspoon salt, divided
• Cooking spray
• 2 cups tomato wedges
• 1/4 cup thinly vertically sliced red onion
• 3 tablespoons halved pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped fresh oregano

Preparation

• 1. Heat a nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish in lightly sprayed pan; cook 4 minutes on each side or until fish flakes when tested with a fork or until desired degree of doneness. Remove fish from pan; let stand 3 minutes.
• 2. While fish cooks, combine remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, tomato, and remaining ingredients, tossing well. Serve salad with fish.

Could be an interesting exercise to cook it for 100.

Kirkwood is a hop skip and jump from Maplewood.

literally the first time I've made potato croquettes.....mashed yukons with butter, egg yolks, alittle penzey's garlic, pepper and shredded emmenthaler....breaded in panko...deep fried...seriously, what's not to love. Crispy gooey cheesey potato goodness!  I'm thinking of subbing them out for rissotto balls.....do an Indian verison with samosa type goo, sweet potato with heat of chipotle, various shrooms, various cheeses.....even making a meat goo and surround with potato then bread......any other culture thought of that?

I was thinking of en papillote when I first saw this topic, but I couldn't figure out a good way to feature bread in it. Thought about roullie and romesco because they are sauces that can be made with bread that go well with fish.

The Jews. Japanese do it too, but it's pretty much a rip from the Europeans. They call it korokke. Latin Americans do it too. Papas Rellenos.

thanks Tin